• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Annabel’s Christmas Cake

The perfect Christmas fruitcake for beginners and experienced cooks alike. For other Christmas cake ideas see my blog.

Annabel Langbein Annabel’s Christmas Cake Recipe
Aaron McLean, NZ Life & Leisure
print email share pin tweet shopping list add recipe
Annabel’s Christmas Cake
300g dried pitted dates, chopped, divided 250ml water 2 tbsp golden syrup ½ tsp baking soda 300g glace red cherries 160g dried papaya or mango chunks 160g dried pineapple rounds, quartered 160g dried figs, quartered 125g dried cranberries 125ml whiskey or brandy, plus extra to brush 150g brazil nuts 230g whole almonds 3 eggs 220g brown sugar 1 tsp vanilla extract 1 tsp almond extract 200g high grade flour, sifted ½ tsp baking powder 1 tbsp cinnamon 1 tsp ground cloves ¼ tsp salt To decorate (optional) 3 tbsp apricot jam warmed with 1 tbsp water a few extra dried figs, pecan nuts and dried fruit chunks

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/annabels-christmas-cake/194/
EMAIL PRINT
Prep time:
20 mins
Cook time:
1½-3 hours
Makes:
1 large or 4 small cakes
  • 300g dried pitted dates, chopped, divided
  • 250ml water
  • 2 tbsp golden syrup
  • ½ tsp baking soda
  • 300g glace red cherries
  • 160g dried papaya or mango chunks
  • 160g dried pineapple rounds, quartered
  • 160g dried figs, quartered
  • 125g dried cranberries
  • 125ml whiskey or brandy, plus extra to brush
  • 150g brazil nuts
  • 230g whole almonds
  • 3 eggs
  • 220g brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 200g high grade flour, sifted
  • ½ tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • ¼ tsp salt

To decorate (optional)

  • 3 tbsp apricot jam warmed with 1 tbsp water
  • a few extra dried figs, pecan nuts and dried fruit chunks 

Place dates in a pot with water, golden syrup and baking soda. Bring to a simmer. Cook until dates are mushy and liquid has been absorbed (about 5 minutes). Remove from heat and allow to cool.

While dates cool place all other dried fruits in a microwave bowl with whiskey or brandy. Cover and cook on 50% power for 10 minutes. Stir well and mix in the nuts.

Preheat oven to 130°C. Line cake tin or tins with baking paper (I use a 23cm cake tin for a very large cake or recycled 450g tuna cans for small cakes – look for cans without a plastic coating inside). In a large mixing bowl whisk together eggs, brown sugar and essences to combine. Stir in date and fruit mixture. Add flour, baking powder, spices and salt. Stir until evenly combined (there is very little batter).

Spoon mixture (which will be very thick) into prepared tin/tins, pressing firmly with the back of the spoon. Bake until top of cake feels firm (about 2½-3 hours for one very large cake, 1½ hours for small cakes and somewhere in between for middle-sized cakes!). Stand for 10 minutes, then turn out and brush with a little extra whiskey or brandy while hot. 

If desired, brush top with warmed jam glaze and arrange extra dried fruit and nuts on top. 

Wrap a clean cloth around the cake to prevent it drying out before storing in an airtight container. Cut with a hot knife.

you may also like...

Smoky Chilli Beans

Smoky Chilli Beans

Sake and Ginger Roasted Salmon

Sake and Ginger Roasted Salmon

Horseradish Cream

Horseradish Cream

leave a comment

You must be logged in to add comments, click here to join.

37 comments

Looks tasty!)) I like this cake - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/ Delicious! Ingredients: ⅓ cup Blueberry 5-7 soaked overnight Almond nuts DRY INGREDIENTS: 4 tbsp Whole-wheat flour 2 tbsp Sugar 1 pinch Salt ½ tsp Baking powder WET INGREDIENTS: 8 tbsp Almond Milk 1 tbsp Extra Virgin Olive Oil ½ tsp Vanilla extract
BwarengaGriggs November 22, 2019
I like the look of the Christmas cake and am using your recipe anyways theres no butter in the receipe. plse let me know if the recipe meant to have no butter. Malo
Kahoa December 16, 2017
is so complicated to use grams for measurements so why just use cups for measurements is way easier!!!! hoooiii!!!
Kahoa December 16, 2017
Hi Finnbahr, The timings depend on the size and depth of the tin, so just keep testing the cake until it feels firm. The temperature is very low so the cake will not dry out. All timings are a guide only. Happy christmas!
Annabel Langbein December 05, 2017
Help please! I've had the cake in the oven for over 4 hours, it still feels quite spongy and knife coming out with a lot of product still on - is this how it should be - thanks
Finnbahr November 13, 2017
I just made this cake - it came out perfectly, like the rest of your cakes. This Christmas cake is really rich and indulgent. My husband and I only managed half a slice each! I would definitely recommend having it with icecream or cream and strawberries.
Jewels4thee November 11, 2017
We love this idea for making awesome cake by this recipe and thanks to you for giving this awesome recipe. I will try this recipe recently. Thanks!!! Other site from which we make such wonderful cakes is : http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/celebration-cakes http://www.cakengifts.in/cake-delivery-in-faridabad
CakenGiftsin May 26, 2017
just making the Christmas cake again. I am sure it will be the first of a few for the holiday period. I am using some tinned cherries this time. I hope this is fine. Great recipe to follow. Many Thanks.
jpkwaiheke December 20, 2015
You can pop the fruit and whiskey on the stove top on a medium-low heat. Simmer for 10 minutes or so until alcohol absorbed. Happy cooking!
Annabel Langbein December 15, 2015
Yes you can leave out the nuts! Instead of alcohol you could use orange juice. Happy christmas!
Annabel Langbein December 15, 2015
By choice I dont have a microwave. Can I have alternative oven top time for 'Cover and cook on 50% power for 10 minutes'
Aingie December 15, 2015
Can I leave out the nuts? Also is there a substitute I can use for the alcohol? Thanks
cgraham November 18, 2015
Hi Rgri - christmas cakes keep for months! Wrap in a clean cloth and store in an airtight container.
Annabel Langbein January 11, 2015
Hi Tess - am sure you could use almond flour. It will change the texture of the cake - making it denser. Let us know how it turns out!
Annabel Langbein January 11, 2015
Can I use almond flour instead of high grade flour?
tess December 29, 2014
Hi there, sorry for the silly question but if I was to make this cake this weekend will it still be OK for Christmas Day in a few weeks' time? Should I store it in the fridge or is it better to keep at room temperature in an airtight container? Thanks so much for your help!
rgri131 December 09, 2014
Hi Mannagum and Nthnia - We have now added those instructions. Sorry! And Bev - there is so little flour in the recipe that any kind of gluten-free flour should be fine. Let us know how you go...
admin March 06, 2014
Hi MelGee - You add the brazil nuts and almonds to the dried fruit and whiskey and brandy mixture after you have microwaved it.
admin March 06, 2014
Hi I'm just wondering when do you add all the nuts, or are they just for the top of the cake? Thanks
MelGee December 07, 2013
When do you put the fruits on top of the cake??
Mannagum December 04, 2013
To make this cake gluten free, would I just use something like the Healtheries gluten free flour and the gluten free baking powder? Any other suggestions? Thanks...the recipe looks delicious and I thought I would make a cake this year as I haven't made a Christmas cake for many years.
Bev December 03, 2013
Looking forward to making this cake for Christmas... How would I adhere the nuts and fruit like in the picture? It looks a lovely way to finish it. Thanks!
Nthnia November 11, 2013
I made this recipe for Xmas 2012 - made one large and one small cake . The cakes were delicious and I received lots of compliments - thanks - Annabel ! I have children allergic to egg & dairy so I replaced the eggs with "NoEgg" ( bit nervous to try other substitutes on my first attempt so went with my go to replacement product) and obviously there is no Dairy in this cake which made adapting it super easy - no one was any the wiser! Thanks again for your fab recipes.
TaraL May 31, 2013
Good morning Annabel (from Perth WA), could you please tell me the size of large baking tin for Christmas cake recipe? Love your programme & yumee recipes from your beautiful country. Oh, have just scrolled down & see that someone else has asked same question & you have answered. Plan to bake for next Christmas. Have a great day, Milena
Milena Gillard February 06, 2012
Can't wait to try it, sounds delicious! Thankyou Annabel.
Heather February 02, 2012
Thank you for your feedback, everyone! Liz, I would use a 20cm cake tin for the 'large' cake. Happy cooking!
Annabel Langbein January 24, 2012
from reading the ingredients it enthusiases ? me to rush to make it!!
olga barrett December 07, 2011
Hi Annabel,i have shared your fab mini xmas cake with a dear mutal friend of ours Annie at Whanga with a cuppa,we couldnt stop eating it
Robyn Pederrsen December 04, 2011
I am going too make this it sounds like every one well eat it and more
Rosanna December 03, 2011
Great recipe , can't wait to start cooking and love the dried fruit mix.
Jill --Tweed Heads Australia December 01, 2011
What size is the large cake tin?
Liz Egan November 30, 2011
To make this and another smaller cake do you just add half again of the ingredients. Thanks
Karen November 30, 2011
It certainly reads great and could well be the one I need to replace my lost recipe so many years ago. So easy to make. I shall buy the ingred tomorrow. Thank you. Lorraine
Lorraine November 30, 2011
I've just tried the Christmas cake recipe and so far so good!! They (I made 1 large and 2 mini cakes) look lovely and they were so easy to make. Will let you know how they taste after the Dec 25!!
Claire November 24, 2011
I like the idea of re-using tuna cans. I am allergic to sulphites, so use only dried fruit w/o preservatives and it tastes a much better cake. Using dark cane sugar gives it a richer flavour. Love Xmas cake every year. Robyn
Robyn P November 17, 2011
Love, love, love this Christmas cake!!
Steph November 14, 2011
Wonderful recipe, easy, has turned out looking great. Am saving it for Christmas to eat :-)
Lynn November 09, 2011
Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!